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| How to Cook | | | | 1. Cut monkfish into bite size cubes. Season with salt and pepper then coat with potato flour and pan fry with oil till crispy and golden on all sides. Set aside. |
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| | | | 2. For curry paste: bruise the lemongrass, garlic, ginger, bay leaves, anise star, chili, sugar, salt and pepper. |
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| | | | 3. In a hot pan, add coconut oil and sauté the bruised ingredients for 3 minutes or until they turn golden. |
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| | | 4. Stir in fish sauce, lime juice, butter, curry powder and turmeric, then mix with coconut milk, let it simmer under
medium low heat, once it starts to boil, add in the monkfish and let it simmer for an extra 3 to 4 minutes. Serve hot! |
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 | Seafood |
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Monkfish Curry |
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| | Ingredients: (serving size: 2) | • Monkfish 200g
Curry Paste:
• Curry powder 1/2 tablespoon
• Turmeric 1 tablespoon
• Lemongrass 3 sprigs, bruised and sliced lengthwise
• Garlic 1 tablespoon, finely diced
• Ginger 3 slices, bruised
• Bay leaves 2 pieces
• Anise star 1 piece
• Sugar to taste
• Chili 1 piece
• Fish sauce 1/2 tablespoon
• Sea salt to taste
• White pepper to taste
• Lime 1 piece, juiced
• Coconut milk 50ml
• Butter 5g
• Potato flour amount for coating fish
• Coconut oil 2 tablespoons | | | Suggested Shopping List : | -Monkfish (New Zealand)
Item no.:600000109
-Fish Sauce (Premium) (Thailand)
Item no.:300264101
-city'super Turmeric (India)
Item no.:301073530
-city'super Medium Curry powder (UK)
Item no.:301073474
-city'super Bay Leaves (Turkey)
Item no.:301073442
-city'super Anise Star (China)
Item no.:301073533
-city'super Ground White Pepper (UK)
Item no.:301073522 | | Wine Pairing
Pezzi King Dry Creek Valley Sauvignon Blanc 2008 750ml | | Item no.:301030968 |
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